Rice miso is classified basically into "red miso" ("aka miso") and "white miso" ("shiro miso"). The materials for both these types of miso are soybean, malted rice, and salt. The differences are (1) the type of bacteria for preparing the malted rice, (2) the method of preparation, and (3) the duration of maturing.
Aka Miso (Red Miso)
Red miso is a dark colored miso which is brewed slowly and aged by natural brewing over a long period, using malted rice which has been prepared with great care over a long time.
This red rice miso is of the salt-reduced type, and contains about 10% salt for health reasons. Both retail and commercial supplies are available.
This product has been a good seller over more than half a century, and has a rich flavor and is good for miso soup in combination with various ingredients. This flagship product represents our company Rokko Miso. It can be used widely, for example in stewed or fried dishes. Both retail and commercial supplies are available.
Shiro Miso (White Miso)
In the preparation of this white miso, the amount of malted rice used is more than twice that of soybean, thus obtaining high sweetness, and moreover its aging period is short. When used in miso soup, this white miso is often used mixed with red miso
Due to the malted rice, white miso is mellow and sweet and has low salinity, and its beautiful pale yellow color adds visual appeal to many dishes.
Miso is good not only for Japanese cuisine; it can be used in various cuisines as a subtle flavor (a secret ingredient), giving the cuisine body and making it delicious. Miso is also widely used as a seasoning, for example in Japanese style condiments or as Dengaku miso, etc. Dengaku is a cuisine in which materials are baked with seasoned miso. Both retail and commercial supplies are available.
Rokko Miso has spent many years in the development of freeze dried miso soup rich with added ingredients, and has great expertise in the choice of miso and garnishes.
When hot water is poured onto one of our freeze-dried soups, the aroma and flavor of Rokko Miso wafts up, and the almost immediate result is a delicious full-bodied miso soup with many ingredients.
This is traditional miso soup using aka miso, naturally brewed with a modest amount of salt (10%), employing tofu produced from Japanese soybeans, and a lot of seaweed garnish.
We produce four kinds of freeze-dried miso soup: "Tofu and Seaweed", "Eggplant", "Nameko (red miso soup)", and "Onion".